Lovejoy Bakers may be known for artisan breads, but our scratch-made soups are quickly becoming just as popular. Here is Chef JJ’s recipe for a rich and satisfying soup similar to Vichyssoise, but made with celeriac, commonly known as celery root. Celery root isn’t the prettiest vegetable on the outside, but when pureed with onions, thyme and yukon gold potatoes, it becomes wonderfully silky-smooth with a delicate celery flavor. It’s easy to prepare and makes a lovely dinner with a salad, and of course, a Lovejoy Bakers Baguette. Enough to serve 4.

For the Soup
Serves 4
2 cloves garlic – peeled
1 medium yellow onion – julienned
21/2 pounds of celery root – peeled and diced in large chunks
1/2 pound yukon gold potatos – peeled, diced in large chunks
1 quart milk
2 cups water
1 sprig thyme – leaves picked from stem
1 large bay leaf
1 1/2 tbs Champagne vinegar
2 cups heavy cream
1 1/2 tbs kosher salt
1/8 tsp ground white pepper

For the Garnish
Crème Fraîche
Black Truffle Oil
Celery Leaves

Make the soup:
Fill a 6 quart soup pot with water and milk. Add the celeriac and potato directly to the pot to avoid oxidation. Add the onion, garlic, thyme & bay leaf. Bring to a low simmer and cook for 35 minutes or until tender. Remove bay leaf. Remove from heat. Add vinegar, cream, salt and white pepper.

Puree with a hand mixer until smooth and pass through a fine sieve. Ladle into 4 – 8oz bowls. Garnish with a little swirl of crème fraîche, a few dots of black truffle oil and a couple of lovely inner celery leaves for a beautiful finish. Serve warm and Enjoy!